Kittencals Simply Perfect Whipped Cream Food

KITTENCAL'S EASY CREAMY WHITE GLAZE

Steps:

• Whisk all ingredients in a bowl adding whipping cream until desired texture is achieved (do not make it to thin, or it won't stick on cakes!).

KITTENCAL'S PERFECT WHIPPED CREAM METHOD

Steps:

• Place a glass or stainless steel bowl and the mixer beaters in the fridge for at least 1 hour or even 24 hours.
• Meanwhile place the whipping cream in the coldest section of your refrigerator or you can freeze for 15 minutes (set a timer so you will remember to remove from the freezer DO NOT allow the cream to freeze).
• Pour the very cold whipping cream into the chilled bowl; beat on high speed of an electric mixer until just beginning to thicken (do not add in any confectioners sugar or vanilla until the cream has slightly thickened).
• Using a spoon sprinkle the sifted confectioners sugar over the cream then add in the vanilla; and continue beating until soft peaks form stopping the mixer every minute to scrape down the sides of the bowl (beating time will depend on the mixer you are using, hand mixers generally take slightly longer).
• Store in the refrigerator until ready to use.
• It is recommended to use the whipped cream the same day it is made.

KITTENCAL'S SIMPLY PERFECT WHIPPED CREAM

Steps:

• Place your beaters and bowl in the freezer for about 15-20 minutes.
• Pour the whipping cream into the cold bowl and beat at medium speed with an electric mixer until soft peaks form.
• Add in the powdered sugar, pinch cornstarch and vanilla (if using) continue beating until stiff peaks form (do not overbeat).

KITTENCAL'S CREAMY ITALIAN SALAD DRESSING

Steps:

• In a blender or food processor blend all ingredients together (except Parmesan cheese and black pepper) until well blended, starting with 2 teaspoons sugar and adding in more if needed after mixing.
• Season with black pepper then mix in Parmesan cheese (if using).
• Adjust all ingredients to taste.
• Cover, and refrigerate for 6 or more hours before using.

KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING

Steps:

• In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
• Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
• Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

KITTENCAL'S CREAMY VANILLA MILKSHAKE

Steps:

• In a blender combine all ingredients starting with 2 tablespoons sugar.
• Blend until smooth.
• Pour into a tall chilled glass.
• Top with whipped cream and a cherry if desired.

KITTENCAL'S WHIPPED SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (set oven rack to second-lowest position).
• Grease a baking/cookie sheet.
• In a medium bowl cream butter with vanilla and whipping cream for about 2 minutes.
• In another bowl sift the confectioners sugar with cornstarch, flour and salt; add to the creamed mixture.
• Beat until well combined (this may take about 2 or more minutes for the dough to come together).
• Cover and refrigerate for 2 or more hours.
• Drop by semi-heaping teaspoonfuls 2-inch apart onto baking sheet.
• Bake for about 10-12 minutes or until the outside of the cookies are just slightly browned (watch closely not to over brown the edges).
• Cool completely on the baking sheet, then using a spatula remove to a rack or plate.

KITTENCAL'S CHEESECAKE

Steps:

• Set oven to 325 degrees F.
• Set oven rack to middle position.
• Grease bottom and sides of a 9-inch springform pan,.
• For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
• Pat into the bottom of the springform pan; chill while making the filling.
• For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
• Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
• Add in flour; beat until completely combined.
• Add in sour cream; beat until well combined.
• Pour over the crust in the pan.
• Bake for 1 hour.
• Turn the heat off and open the oven door to stay slightly.
• Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
• Cool slightly at room temperature then refrigerate overnight.
• Before serving release the sides of the pan from the cheesecake.
• Slice as desired then top slices with pie filling.

KATE'S CHANTILLY CREAM - STABILIZED WHIPPED CREAM WITH VANILLA

Steps:

• In a small pan, combine gelatin and cold water; let stand until thick.
• Place over low heat, stirring constantly, just until the gelatin dissolves.
• Remove from heat; cool (but do not allow it to set).
• Whip the cream with the icing sugar and vanilla, until slightly thick.
• While slowly beating, add the gelatin to whipping cream.
• Whip at high speed until stiff.

KITTENCAL'S CHOCOLATE FROSTING/ICING

Steps:

• Cream the butter in a small bowl.
• Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
• Beat with an electric mixer, until the desired texture is achieved.
• **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.